The forno bravo 60 and 70 series ovens are pretty popular first ovens. Problem with them is most people will want more pretty quickly, and in my opinion(and experience here) it isn't easy to sell them used and they don't hold value. In the end you are burning a couple grand you could put toward the bigger oven you are going to eventually want anyway.

The forno bravo 60 and 70 series ovens are pretty popular first ovens. Problem with them is most people will want more pretty quickly, and in my opinion(and experience here) it isn't easy to sell them used and they don't hold value. In the end you are burning a couple grand you could put toward the bigger oven you are going to eventually want anyway.

In your opinion and experience, what size oven do you recommend? Thank you in advance for the feedback.

Hi everyone, thank you for the feedback. What are some other options you would recommend in the same price range for home use? I was actually considering some of the factors discussed by POLO. I don't want an oven that is very large and takes forever get up to temp for pizza. I am okay with an oven that fits one or two pies.

In my opinion based on my first oven at 30" with low mass and my current oven at 42" with moderate mass, the ideal home pizza oven would be 36" and low mass. My 42" oven is great, but a beast to fire compared to the smaller oven. I think a 36" would strike a nice medium while allowing enough space between the pizza and the fire for a fairly even bake consistently. You might not achieve the level Craig does with a 10 hour fire in his commercial oven, but few will even with in that situation. You will certainly be able to produce better pizza then you can buy within 150 miles of most americans.

Because pizza ovens have hit a burst of popularity, and with a situation like that you will always have uninformed consumers who don't know what they should expect from a product, and unscrupulous "manufacturers" who wouldn't know how to build a well functioning oven if one hit them in the head who will gladly fill the demand.

Being located in Toronto, I would highly recommend you contact the member named Mathew and ask what Blazin Ovens has to offer. They make quality ovens, are based in Canada, and last I heard Mathew distributed them and is in the Toronto area.

What are some other options you would recommend in the same price range for home use?

A 32" size oven would be enough to do 2 pies at a time as it is what people most often are able to manage.

I used the FGM 800 size oven to cook pizza, Neapolitan style, commercially for 2 years, 2 pizza at a time when busy, and I always got great results, even when it was with some staff that had limited skills.For home use it has been a very popular oven, close second to the 950 (37") size oven.

It is a little more $ than a FB, but it is an oven that is going to be easier to manage, will offer greater versatility and certainly higher quality.

Do you know where I can get an FGM oven in Toronto Canada? Between shipping and taxed an oven like that would cost an additional $1000+

Hi David,

For Canada, that would be me. As far as the shipping, we would have to get an exact quote but it would range between $500 and $800 for a residential delivery. The oven is duty free as it meets certain criteria but you would have to pay the 5% Canadian VTA + local province tax. Unless it is imported under a business name and then the taxes could be less.I just shipped a 950 B R Turnkey to British Columbia, for a large crate 5'x5' weighing 2,200 lbs, residential delivery was right under $900.

sadly, I think Blazing Ovens is out of business. They made some really nice cast ovens. bill

Very sad to hear that. There are a lot of good company out there but the competition is ruthless. Between those who make falls claims and the very low price low quality products made in china and so on. Just tough.

In my opinion based on my first oven at 30" with low mass and my current oven at 42" with moderate mass, the ideal home pizza oven would be 36" and low mass. My 42" oven is great, but a beast to fire compared to the smaller oven. I think a 36" would strike a nice medium while allowing enough space between the pizza and the fire for a fairly even bake consistently. You might not achieve the level Craig does with a 10 hour fire in his commercial oven...

10 hours??!! Is there a ton of mass or no insulation or something?

Out of the ovens I have built and used, I prefer 36"- 40" range, 3.5"-4.5" mass, well insulated, and an elliptical dome.

I saw standard and extra insulation marked on drawings but that was for the Combo oven and not the Classico user guide. The dimensions are identical looking at both.

With 40cm between the id and od you probably have 8"-10" of insulation depending on your mass and shell thickness... Not too shabby.

I've seen the ovens in commercial use several times at Giulio Adriani's various restaurants in NYC, and they do their job very well. If I were to open a place, I'd be completely comfortable using the oven.

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage